Sweet yet lightly salted walnuts with cinnamon and ginger.
I don’t know why I haven’t candied walnuts before, but when I got my pears, I decided I needed to make a salad with them, and the salad I had in mind involved candied walnuts. No other kind of nut would do. I needed candied walnuts.
So I made them. Candied walnuts. They are marvelous in a salad or to add a little crunch to a creamy dessert. Or, just for snacking. Oh, and if you’re thinking forward to Christmas, they make marvelous gifts too.
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Cinnamon Ginger Candied Walnuts
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 cups of candied walnuts 1x
Ingredients
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups raw walnuts
- 2 Tablespoons white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teapoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat the oven to 250 degrees F. Spray a large jelly roll pan (or other rimmed baking pan) with cooking spray or line it with a silicone baking mat.
- In a medium mixing bowl, beat the egg white and vanilla with a mixer until they are frothy, but not stiff yet. Pour in the nuts, and stir until well coated.
- In a separate smaller bowl, mix the sugars, salt, and spices until well mixed. Stir the spiced sugar into the egg/nut mixture and toss to coat all the nuts evenly.
- Spread the nuts out onto a 10 x 15 inch jelly roll pan (or other large rimmed baking pan) and bake in a preheated oven for 1 hour and 15 minutes, stirring every 15 minutes.
- Remove from oven and set aside to cool. Store in an airtight container or tin. These sweet, salty nuts are great on salads and desserts, or just for snacking.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This post was shared at Four Seasons Blog Hop and Moonlight & Mason Jars.
22 comments
love, Love, LOVE!!! xoxo
Oh Michele you are the sweetest! Thank you 🙂
My friend makes a salad with pears and candies walnuts, but the little bit of warm spices here would make it even better! Love it Ann!
Thanks Brianne! I think a bit of spice always makes things nicer 🙂
These look so yummy! Pinning and tweeting, thanks for sharing. ☺
Thank you Melissa!
Love this recipe! Someone would probably have to take the bowl away from me…lol! Thank you for sharing this recipe with us. Have a wonderful week 🙂
Oh you’re funny! Thanks for the comment and I hope you have a wonderful week too!
I can’t wait to try this recipe. I make a yogurt fruit salad and have been buying candied walnut or pecan pieces. They are getting so expensive that I have been looking for a way to make my own. Thanks so much for this yummy looking recipe!
Your Cinnamon Ginger Candied Walnuts look amazing and they sound easy to make. I love candied nuts and usually only get them at the fair or a farmer’s market when they are selling them freshly made. I never even thought of making them myself. I am definitely going to give this a try. Thank you for sharing on the Four Seasons Blog Hop!
I made your recipe! They taste incredible good and crispy!I will making some more batches as istmas gifts! I will add a lillte more cinnamon and 1/2 pumpkin spice as well. Thanks fpr the recipe!
I’m so happy, Kathia! Thank you for commenting … it is comments from sweet people like you that makes it all worthwhile.
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Wow, these sound awesome and I can’t wait to try them out. Was wondering about 1.5 hours in oven at 250c, seems a long time in a hot oven?
Oh Sheryl I’m so glad you asked! No, at 250 F., which would be 120 C. You want a very low temp oven.
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Would it work without sugar? Wondering if egg white is enough for the crunch… I dont need the sweetness
Hi Hana,
The primary purpose behind the egg whites is to get the sugar and spices to stick to the nuts. It might add something of a crunch factor, but honestly, I’m not sure. Let me know if you try it!
Thanks for asking,
Ann
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